Easy Chicken Paprikash

Name: Easy Chicken Paprikash
Ingredients: 1 tablespoon olive oil; 2 1/2 lbs chicken thighs, boneless, skinless; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup yellow onion, red, yellow, and orange Bell Pepper, sliced; 2 garlic cloves, chopped; 2 (14 1/2 ounce) cans stewed tomatoes; 1 tablespoon paprika; 6 ounces wide egg noodles, wheat, cooked; 1/4 cup sour cream; 2 tablespoons dried dill (or fresh )

11 ingredients

6 steps

Ingredients

1 tablespoon olive oil
2 1/2 lbs chicken thighs, boneless, skinless
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup yellow onion, red, yellow, and orange Bell Pepper, sliced
2 garlic cloves, chopped
2 (14 1/2 ounce) cans stewed tomatoes
1 tablespoon paprika
6 ounces wide egg noodles, wheat, cooked
1/4 cup sour cream
2 tablespoons dried dill (or fresh )

Directions

1

Heat the olive oil in a large pot over medium-high heat. Add the sliced onion and peppers and pan roast. I like a little char on the edges, and remove from pan when the skins start to pull away from the peppers.
2

Season the chicken thighs with salt and pepper. Cook the chicken in the same pot used for the peppers and onion until browned, 4 to 5 minutes per side. Remove from the pot.
3

Add the onions, bell pepper back to the pan and add garlic, cooking until the garlic is tender.
4

Add stewed tomatoes, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a boil.
5

Return chicken to the pot in the vegetable mixture and simmer, partially covered, until the chicken is cooked through.
6

To serve: in 4 bowls, divide the noodles into equal servings, top with chicken and sauce, top with sour cream and a sprinkling of dill.